Easy Vegan Chilli by Taming Twins

Ingredients

• 700g (1.5lb) Butternut squash, whole
• 400g (15oz) Borlotti beans, drained and rinsed
• 400g (15oz) Cannellini beans, drained and rinsed
• 2 Onions, peeled and finely chopped
• 6 Garlic cloves, peeled and crushed
• 800g (28oz) Tinned tomatoes (chopped or crushed)
• 500ml (2 cups) Hot vegetable stock (gluten-free if needed)
• 1 tbsp Olive oil or sunflower oil
• 3 tbsp Brown sugar
• 1 tbsp Paprika
• 1 tbsp Sweet smoked paprika
• 1 tbsp Ground cumin
• 1/2 tsp Cayenne pepper
• 1 tsp Ground cinnamon
• 1 tsp Dried oregano
• 1/2 tsp Chilli flakes
• 2 Limes
• to taste Salt
• to taste Freshly ground black pepper
• Splash Water, for deglazing

Instructions

1. Heat 1 tablespoon of olive oil in a large non-stick saucepan or Dutch oven over medium-low heat. Add the finely chopped onions and crushed garlic, then cook for 5-7 minutes, stirring occasionally, until the onions soften and become translucent.
2. Stir in the brown sugar, paprika, sweet smoked paprika, ground cumin, cayenne pepper, ground cinnamon, dried oregano, chilli flakes, and a generous amount of salt and freshly ground black pepper. Reduce the heat to low, cover the pan with the lid slightly ajar, and cook for 15-20 minutes, stirring regularly to prevent sticking. If the spices or onions start to dry out and stick to the pan, add a splash of water to deglaze and keep them moist.
3. While the onions and spices are cooking, prepare the butternut squash. Prick the whole, unpeeled butternut squash all over with a knife. Place it on a microwave-safe plate and microwave for 15-20 minutes, or until it is completely soft throughout. If you don't have a microwave, see the extended tips for alternative cooking methods.
4. Carefully remove the squash from the microwave. Once it's cool enough to handle, peel off the skin, scoop out and discard the seeds, then mash the flesh until smooth or chop it finely.
5. After the 15-20 minutes, the onions should be deep brown, very soft, and fragrant, with no white onion pieces visible. Add the drained and rinsed borlotti and cannellini beans, the mashed butternut squash, hot vegetable stock, and tinned tomatoes to the pan. Stir everything well to combine.
6. Increase the heat to medium and bring the chilli to a gentle simmer. Once simmering, reduce the heat to low, cover the pan, and cook for 45 minutes to 1 hour, or until the chilli has thickened and the flavors have melded. During the cooking process, use a potato masher to mash about half of the beans directly in the pan; this will help to thicken the chilli and improve its texture.
7. The chilli is ready when it has a darker, rich color, and the sauce is thick. Taste and adjust the seasoning with additional salt, pepper, or chilli flakes if needed. Stir in the juice from 2 fresh limes just before serving for a bright, fresh finish.
8. Serve hot with your favorite toppings such as fresh lime wedges, avocado slices, tortilla chips, rice, or wrapped in tortillas.